This morning a friend of mine brought me a HUGE box of ripe bananas. They needed to be used soon, unless I wanted them to start looking like this, so I opened my cupboards to see what I could bake.
You know, I have yet to make it to the grocery store since our trip. Thankfully, my hubby has been picking up a few necessities (milk and eggs) since he works in town, and in the meantime I am trying to be creative with what is left in our cupboards. My goal is to put off shopping till Friday so I can run my errands during our trip to town for Mass. Anyhow, my point is, I am even out of flour!
Luckily I did have a couple bags of Pamela’s Baking Mix which I had ordered from Amazon last month, and so I got busy whipping up a triple batch of Wheat-Free, Gluten-Free Banana Bread, and then another triple batch to use for muffins, using the recipe from the back of the bag. They are actually very delicious! I guess it’s too bad for me that I am severely intolerant of bananas…
Banana Bread (or Muffins)
4 tablespoons butter, melted
1/2 cup sugar or honey
2 eggs, beaten
1 cup banana, mashed
1-3/4 cups Pamela’s Baking & Pancake Mix
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup nuts (optional)
Beat together butter, sugar or honey, eggs and banana. Add remaining ingredients and mix together. Pour into a large greased loaf pan. Bake in a preheated 350° oven for 1 hour, or until an inserted toothpick comes out clean. (For muffins, bake for 20 minutes in a greased muffin pan.)
In the meantime, I decided to make some Frozen Banana Pops for my kids. They were actually very easy to make and the kids loved them!
Frozen Banana Pops
6 large bananas
1 cup peanut butter
1 cup topping of choice (I used rice krispies and coconut on some of them, and mini m&m’s on the rest, but you really could use whatever you have on hand including: toasted and sliced almonds, candy sprinkles, small chocolate or peanut butter chips, graham cracker crumbs, crushed candies or cookies, etc.)
12 wooden popsicle sticks
1. Cut bananas in half lengthwise.
2. Place one wooden popsicle stick in each banana half so the banana is supported-about 2 inches.
3. Spread the topping of your choice on a piece of wax paper.
4. Spread peanut butter over banana halves so they have a thin coat of peanut butter.
5. Roll each banana half in topping until it is completely coated-you make to use your hands to slightly tap the topping so it sticks.
6. Freeze until firm. Serve.
I ended up spending most of the afternoon and evening in the kitchen (in fact, I just finished all the dishes!), and I still have all these bananas leftover: